Put 1" to 2" of water in the bottom and bring it to a simmer. ball, and roll each ball in additional cinnamon-sugar. Glaze each bagel, and sprinkle heavily with seeds. Stir and let stand until foamy, about 5 minutes. Facebook Instagram Pinterest Twitter YouTube LinkedIn. This recipe is based on the bagel recipe I was provided in culinary school at the International Culinary Center in New York City. 2 tbsp butter or coconut oil, melted, Milk of choice: 1/4 cup unsweetened coconut or almond milk. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. See more ideas about Food, Cinnamon raisin bagel, Recipes. Bake the bagels for 20 to 25 minutes, or until deep golden brown. apart on greased baking sheets. 3 cups warm water. 1 1/2 tablespoons granulated sugar. Second, so you can customize them to your taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's easy and fun! Baking Parchment Paper - Set of 100 Half-Sheets, 2 tablespoons (28g) non-diastatic malt powder or brown sugar or barley malt syrup. And cinnamon. 1 tablespoon … Copyright © In the bowl of a stand mixer, whisk together the yeast, warm water and 2 tablespoons brown sugar. So, with all kinds of good bagels available just about wherever you turn, why make your own? The dough will be quite stiff; if you're using a mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Let’s begin with the sourdough part of the Sourdough Bagels. A firm dough and a boil before baking. For all their popularity, bagels began as a handmade, traditional bread, and we think that's worth recapturing. Preheat the oven to 400°F. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Want to make cinnamon-raisin bagels? In a medium bowl, whisk or sift together the flour, salt and cinnamon. 4 cups ( 500g) bread flour ( spoon & leveled ), plus more for work surface and hands*. The ingredient list now reflects the servings specified. Add the flour mixture to the stand mixer. And the bag of bagels from the grocery store were not going to cut it. Put the flour into a large mixing bowl and stir in the cinnamon, salt and yeast. Return the bagels to the oven for Copyright © Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. King Arthur Baking Company, Inc. All rights reserved. I am adding quite a bit of active starter to this Sourdough Bagel. Cover and let rest at cool room temperature overnight. Knead about 2/3 cup of Remove the bagels from the oven, and cool completely on a rack. King Arthur Baking Company, Inc. All rights reserved. Poke a hole through the center of each ball, then twirl it around on your finger until the hole is 1 1/2" in diameter. Soak the raisins in the orange juice until the juice has been absorbed, about 2 hours. irregular swirls. Store in a paper bag on the counter for one day; or slice and freeze for up to two months for longer storage. And speaking of figures -- at 85 grams, these bagels a little smaller than the 100-gram ones I've been doing recently. This is a blend of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. Cover the pan and steam the bagels for 90 seconds. Don't have a large pot and steamer rack? Instructions. If you wish to top the bagels with seeds or other toppings, brush with beaten egg wash, and apply the seeds of your choice. Working with one piece at a time, roll it into a smooth, round ball. To make the dough: Combine the starter with the remaining ingredients to form a stiff dough. 300 grams, or 1 1/2 cups of starter. Cinnamon-raisin bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. The dough will be smooth and elastic, and should not spread much when you stop kneading. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini with, say, crunchy peanut butter and soft, cinnamon-y apples. Instructions Whisk/sift together the flour, salt and cinnamon. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. More about that in a later post. King Arthur Unbleached Bread Flour - 8 lb. 2 and 3/4 teaspoons Red Star® Quick-rise™ yeast *. In the bowl of a stand mixer, whisk together the Red Star Yeast, water and 2 tablespoons sugar. Aug 28, 2018 - The secret to great bagels? Brush with a little egg white, then coat in everything bagel seasoning. Repeat until all of the bagels are steamed. Toss with cinnamon and sugar, then place in machine with other ingredients. 1 ½ cups honey. Let me know what you try! Starter. Ingredient Checklist. I have made cinnamon raisin, blueberry, and several topped bagels! Place as many bagels as will fit on the steamer with 3/4" of space between them. Remove with a slotted spoon; drain well on paper towels. However, in school, we did not make cinnamon raisin bagels. This cinnamon raisin swirl was my first flavor variation, and I’m sharing it here since I did diverge a bit from the basic recipe. 4 teaspoons active dry yeast. We made a plain bagel and were able to use various seed toppings. Make a well in the centre. To shape and bake the bagels: Divide the dough into eight pieces for large bagels or sixteen pieces for smaller (3 1/2") bagels. Knead by hand for 12 minutes, or in a mixer for 9 minutes. To top with seeds, remove the bagels from the oven after about 15 minutes, spray with water, and sprinkle with the seeds. I LOVE this recipe and have made some stupendous bagels with it. In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula.Add the bread flour and use your hands to bring the ingredients together as best as possible. Ingredients. On one particular day last week, I needed bagels. While the bagels are rising, place a steamer rack in a wide pan or canning kettle. In a small bowl mix together the cinnamon, vanilla and raisins. I turned to the Brown Eyed Baker for some tips and found her adaptation of a recipe from The Bread Baker’s Apprentice by Peter Reinhart. Place the balls on one of the prepared baking sheets. We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. 9 cups whole wheat flour. Remove the bagels from the oven, and cool completely on a rack. Ingredients. Place the shaped bagels on a lightly greased or parchment-lined baking sheet, and allow to rise, covered, for about 45 minutes. Combine brown sugar and cinnamon; sprinkle over bagels. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … 3 tablespoons active dry yeast. than that). To adapt that recipe … To make the starter: Combine all of the ingredients and mix until uniform. Return the bagels to the oven for no more than 2 minutes (the onions will burn if the bagels are left in longer than that). Lightly grease two baking sheets, or line them with parchment and grease the parchment. Remove the bagels from the oven, and let cool on a rack. Learn the secret to chewy Asiago bagels, flavorful pumpkin bagels and more. 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum. shape as directed above. 3 tablespoons molasses. Working with one bagel at a time, glaze as instructed Make a small well in the top of the flour and pour yeast inside, then cover well with the flour. Place six bagels on each of the baking sheets. 1 ½ cups lukewarm water. While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Top-quality flours, baking recipes, kitchen tools and gadgets, and specialty baking ingredients. Ingredients. Fill a Dutch oven two-thirds full with water; bring to a boil. Mix on low speed for 5 minutes and then turn the speed up to medium and allow it to mix for an additional minute. King Arthur Unbleached Bread Flour - 8 lb. 1 cup water, warmed to packaging directions (about 125F for Red Star Platinum. First, so you know what's in 'em; who wants azodicarbonide in their pumpernickel bagel? I was on a mission to make bagels—chewy, cinnamon-y, raisin-y bagels. To make onion-topped bagels, bake bagels for 20 to 22 minutes Drop bagels, one at a time, into boiling water. no more than 2 minutes (the onions will burn if the bagels are left in longer Variations: tablespoon of water. The overnight starter adds flavor, while also giving you a head start on tomorrow's breakfast. Instructions. Allow it to proof for 5 minutes. There's been a lot of bagel-making going on around here. Proceed to let rest and Return to the oven to finish baking. Drain and pat dry. 2 teaspoons cinnamon. Transfer the dough to a work surface, and divide it into eight pieces (for large bagels), or 12 pieces (for standard-size bagels). Everything Bagel Seasoning. 1 Tablespoon ( 13g) packed light or dark brown sugar (or barley malt syrup)*. Aug 16, 2019 - Explore Scott Chatelle's board "Cinnamon raisin bagel" on Pinterest. 1 and 1/2 cups (360ml) warm water. Repeat with the remaining bagels. 1 large egg white, beaten with 2 teaspoons water. Place water, flour, sugar, and salt in the bread machine (in that order). 2 1/2 cups bread flour, plus more if … Go figure. 2 tablespoons honey. Preheat your oven to 425°F. (or until they're almost as brown as you like), and remove the pan from the oven, Place the dough in a lightly greased bowl, and let rise until puffy but not necessarily doubled in bulk, 1 to 1 1/2 hours. After this rise, transfer the dough to a clean work surface, gently deflating it in the process. The dough will be very stiff. To bake the bagels: Bake the bagels for about 25 minutes, or until they're as deep brown as you like. and give the dough a few more turns; it'll pick up the cinnamon-sugar in Cover the balls with plastic wrap, and let them rest for 30 minutes. 1 cup raisins. Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. 1 ¼ cups 1 1/4 cups whole-wheat flour, or white whole-wheat flour. 2 cups raisins, or to taste. Combine all of the dough ingredients and knead vigorously for 10 minutes (if you're using an electric mixer) or up to 15 minutes (if you're kneading by hand). If you can make bread dough, you can easily make bagels. Bake it better! 2 … above, and sprinkle with minced, dried onion. Before baking, let’s top the bagels. Transfer the bagels, four at a time if possible, to the simmering water. You make the bagels on Day 1, put the shaped bagels in the refrigerator overnight, then boil and bake on Day 2. 2021 Using a spatula and your fingers, gently remove the bagels from the steam and return them to the baking sheets. To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just 2021 Instructions. 3 cups (361g) King Arthur Unbleached All-Purpose Flour; 2 tablespoons (14g) Baker's Special Dry Milk; 2 teaspoons instant yeast, SAF Gold instant yeast preferred; 1/4 teaspoon cinnamon; 1/4 cup (50g) sugar; 1 1/4 teaspoons (8g) salt; 1/2 to 2/3 cup (113g to 149g) lukewarm water; 1 large egg; 5 tablespoons (71g) unsalted butter, room temperature Just before Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns. 1/3 cup coconut flour, sifted, 3 tbsp golden flax meal, w; 3 eggs, beaten. Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Shape Bagels, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. They'll puff up very slightly. before baking, with a glaze made of 1 egg white beaten until frothy with 1 Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. Place 2 in. Cover the bowl and let rest at room temperature for 8-12 hours. Using bread flour and a steam bath gives these bagels their chewy, golden exterior. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor. Making homemade bagels isn't as tricky as you think. Roll each piece into a ball, cover, and let rest for 30 minutes. 1 tablespoon canola oil. In a bowl add the water, sprinkle the yeast on top and let sit for approximately 5 minutes. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Lightly whisk 2 of the eggs with the honey and oil, and pour into the well in the flour. ¼ cup packed light brown sugar. Divide the dough into pieces, form each piece into a Allow it to proof for 5 minutes. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Remove dough from the machine after the first knead- approximately 20- 30 minutes. One final note: This is a two day recipe. You can try steaming the bagels in your electric frying pan using a small cooling rack. Soak the raisins in warm water for 10 minutes. These are a great treat to make with the young baker in your life. Put 1" to 2" of water in the bottom and bring it to a simmer. raisins into the dough toward the end of the kneading process. you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. Want to make cinnamon-raisin bagels? Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). (Or 10 minutes by hand.) My starter (Phoebe, and you can read more about her here) is at 100% hydration, which means I feed it with equal parts of starter, water, and flour.. These cinnamon-raisin bagels are a lot like the blueberry bagels, only with raisins. The sky is the limit! These days, every supermarket, country store, and corner deli seems to have a ready supply of top-flight bagels, as do shops that are devoted exclusively to bagels, their accompanying spreads, and bagel sandwiches with all sorts of interesting fillings. keeping the oven turned on. Cook for 45 seconds; turn and cook 45 seconds longer. They'll puff up very slightly. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours. 4 teaspoons ground cinnamon.